Go Back

Cabbage Noodles Alfredo

A low-carb, creamy alternative to traditional pasta using thinly sliced cabbage ribbons tossed in a rich garlic Parmesan Alfredo sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 medium head green cabbage cored and sliced into thin ribbons
  • 3 tbsp olive oil divided
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup Parmesan cheese grated
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg optional
  • 2 tbsp fresh parsley chopped, for garnish
  • 1 tbsp butter optional

Equipment

  • Large skillet or Dutch oven
  • Chef's knife

Method
 

Preparation and Cooking
  1. Slice the cabbage into thin ribbons approximately 1/4 inch thick.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  3. Sauté the cabbage until wilted, bright green, and slightly translucent, about 5-7 minutes.
  4. Continue cooking until the cabbage softens and develops golden-brown edges, then stir in the remaining olive oil and minced garlic for 1 minute.
  5. Reduce heat to low and pour in the heavy cream, bringing it to a gentle simmer.
  6. Gradually stir in the Parmesan cheese until the sauce is smooth and creamy.
  7. Season with salt, pepper, and nutmeg, simmering for 3-4 minutes to meld flavors.
  8. Remove from heat, stir in the optional butter, garnish with fresh parsley, and serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or water if the sauce thickens too much.